Vegetarian

Perry Vinegar Chef: Wyatt Brege Yield: 1 gallon Ingredients 5 lbs Pears, very ripe 1/2 gal Water Directions Wash, then dice the pears and place in a sanitized glass vessel (stems and seeds are fine) Smoosh with a potato masher or wooden pestle Add water to one inch below the rim of the vessel. Cover with a thin cloth secured with a rubber band and leave in a stable, dark place Check on carbonation and water level daily for 2-4 weeks, as the liquid transforms into perry (pear cider) Strain the cider after carbonation has ceased. Use a 36"x36" flour cloth to press the remaining cider out of the mash. Discard the mash, and transfer the liquid to a clean vessel, topping off with water to 1 gallon Ferment for 6-12 weeks. A pellical will form within the first 1-2 weeks, which can be saved for use in kombucha (this is the “SCOBY”) Vinegar: you can pasteurize the vinegar by boiling it. You can remove the sedimentation by carefully tipping the vessel into another so as to not disturb it. This trub is fantastic for homemade bread. Notes This recipe is for a farmhouse style perry, using the natural yeast present on the skins of the pears, and is ideal when a storm knocks a bunch of pears off the tree. This can attract fruit flies—be mindful of the location and climate you are fermenting in, especially during the vinegar formation phase. You can mitigate some of this with a carboy and airlock system found at home brew stores. To speed up this recipe: blitz the pears with a blender add up to 1 Cup granulated sugar add a champagne yeast packet during the cider formation phase add 1-2 Cups of live-culture apple cider vinegar at the vinegar phase I recommend only doing the last two steps if these components are available to you. They are the laziest but most efficient production boosts. The second option, adding sugar, is ideal if you’re planning on pickling with the vinegar.

Power Bars Chef: Wyatt Brege Yield: 10 servings (10 bars) An easy no-bake protein bar recipe with the protein of an egg white and the fiber of half an apple. Ingredients Dry 2 C Old-Fashioned Oats 2 30g Scoop of Vanilla- or Chocolate-flavored Protein Powder (I use Aldi’s) 2 Tbsp Cocoa Powder 1/4 tsp nutmeg 1/4 tsp cinnamon 1 tsp Kosher Salt 1/2 C [optional] Shredded Coconut, Crushed Nuts, or Granola 2 Tbsp [optional] Flax Seed, ground Wet 1-2 Tbsp Honey or Maple Syrup 1/4 Cup Apple Sauce 2 Tbsp No-stir Peanut Butter 1 tsp vanilla extract Directions Mix the 7 dry ingredients, then add remaining wet ingredients, pressing with either a wooden pestle, spoon, or, ideally, a plastic dough scraper or wet hand ...

Beer Mustard Sauce Chef: Wyatt Brege Yield: 3 Quarts Ingredients 1 Quart Dijon Mustard 3 Cup Yellow Mustard 3 Cup Honey 8 fl oz Stout or Porter Beer Directions In a large mixing bowl, combine all ingredients and whisk

Biscuits Chefs: Wyatt Brege, Patty Pereira Yield: 1 full sheet (12 ea XL biscuits) Ingredients 1 Quart Organic Flour 2 Tbsp Baking Powder 1 Tbsp Kosher Salt ½ Pound Cold Raw Butter, 1" cubed 1+ Cup Barista Whole Milk (not raw) Directions In a large mixing bowl, whisk together dry ingredients until thoroughly combined Combine the dry mix and cold butter to the stand mixer bowl with the spade beater attachment, and gently knead until the mixture has resembled crumbs ...

Candied Walnuts Chef: Wyatt Brege Yield: 3 Quarts Ingredients 2 Quart Walnuts, halves and pieces 3 Cup Brown Sugar ¾ Cup Water 1 Tbsp Kosher Salt Directions In a large non-stick saute pan, bring all ingredients to a simmer until the syrup has begun to caramelize Be sure to do this on low heat, flipping occasionally. You want the caramel to completely coat the walnuts until they are sticky. Transfer to an oiled sheet tray. When the Walnuts have cooled, break them apart by hand and store in an appropriate container. ...

Ginger Sesame Vinaigrette Chef: Wyatt Brege Yield: 3 Quarts Ingredients 1 Cup Soy Sauce 2 oz Sriracha 1 Cup Rice Wine Vinegar 4 oz Mirin 4 oz Green Onion 2 oz Garlic 2 oz Ground Ginger 2 Quart Sesame Oil Directions Puree all ingredients except the sesame oil in the blender until smooth While the blender is still running, slowly trickle the sesame oil to emulsify Notes Optionally, a few limes can be squeezed into the dressing

House Pickle Chips Chef: Wyatt Brege Yield: 22 Quarts Ingredients 1 Gallon Water 1 Gallon Apple Cider Vinegar 2 Cup Kosher Salt 2 Cup Sugar, granulated 4 oz Black Peppercorn 15 ea Bay Leaves 4 oz Pickling Spice 1 Case Pickling Cucumbers (25#’s?) 1 Cup Garlic, crushed 4 oz Dill, whole Directions Bring the first seven ingredients to a boil In layers, add the produce to an 18 Quart Cambro container ...

Lavender Vinaigrette Chef: Wyatt Brege Yield: 2 Quarts Ingredients 3 Cup White Wine Vinegar 3 oz Lavender 2 Tbsp Ground Mustard 2 oz Red Onion, 2 oz 1 oz Garlic, cloves 1 Cup Honey 1 ½ tsp Black Pepper 1 ½ tsp Kosher Salt 2 ½ Cup Olive Oil Directions Puree all ingredients except the olive oil in the blender until smooth While the blender is still running, slowly trickle the olive oil to emulsify ...

Pancake Batter Chefs: Wyatt Brege, Patty Periera Yield: 3 Quarts Ingredients 2 ½ Quart Whole Barista Milk (not raw) 3 ea Eggs, whole ½ Cup Coconut Sugar 4 Cup Organic Flour 2 Tbsp Baking Powder 1 tsp Kosher Salt Directions In a large mixing bowl, whisk together wet ingredients until thoroughly combined Add the dry ingredients to the mixture, whisking just until the clumps are gone. Do not over whisk ...

Pesto Aioli Chef: Wyatt Brege Yield: 6 Quarts Ingredients 1 bn Basil leaves (approx. 1 quart unpacked or cut) 1/2 Cup Garlic Clove 1 Cup Extra Virgin Olive Oil 1 ea Lemon (juice + zest) 1 Handful Baby Spinach 1 Cup Water 1 Gallon Mayonnaise Directions In the blender, puree all ingredients into a pesto minus mayonnaise until smooth Whisk the pesto with the mayonnaise in a large mixing bowl until thoroughly combined ...

Pineapple Salsa Chef: Wyatt Brege Yield: 3-4 Quarts Ingredients 1 ea Pineapple 1 ea Red Bell Pepper 4 oz Red Onion 2 ea Jalapeno 2 oz Cilantro 2 oz Apple Cider Vinegar ½ Tbsp House Seasoning Directions Small dice all the produce, then mix in a medium sized mixing bowl until thoroughly combined

Pomegranate Vinaigrette Chef: Wyatt Brege Yield: 2 Quarts Ingredients 3 Cup White Wine Vinegar 2 Tbsp Dijon Mustard 2 oz Red Onion 1 oz Garlic, cloves 1 Cup Honey 4 oz Parsley, chopped 4 oz Basil, chopped 2 oz Lavender flower 1 ½ tsp Black Pepper 1 ½ tsp Kosher Salt 2 ½ Cup Olive Oil Directions Puree all ingredients except the olive oil in the blender until smooth While the blender is still running, slowly trickle the canola oil to emulsify ...

Spiced Mixed Nuts Chefs: Wyatt Brege, Patty Pereira Yield: 2 Quarts Ingredients 1 ½ Cup Brown Sugar 4 oz Sriracha 1 Quart Mixed Nuts 2 oz Sesame Seeds tt Kosher Salt & Black Pepper Directions Create a spicy syrup with brown sugar and sriracha in a sauce pan on medium heat Toss nuts and sesame seeds with syrup in a mixing bowl On a large sheet tray, gently coat parchment paper with cooking spray and transfer sticky nuts to tray ...

Tomatillo Salsa Chefs: Wyatt Brege, Victor Sanchez Yield: 4 Quarts Ingredients 5 lb Tomatillos 5 ea Jalapenos 5 ea Garlic Cloves 1 Tbsp House Seasoning 1 pinch Cumin, ground Directions Lightly roast the tomatillos (skins removed) in a large saute pan until tender Roast the jalapenos on the slotted grill until lightly charred, then remove the skins and stems Puree all ingredients in the blender until smooth

Balsamic Vinaigrette Chef: Wyatt Brege Yield: 5 cups Ingredients 2 Cups Balsamic Vinegar 2 Cups Extra Virgin Olive Oil 1/4 Cup White Sugar 1/2 Cup Dijon Mustard Directions In a 4 Quart container, emulsify everything but the olive oil with the immersion blender. Slowly trickle in the olive oil, keeping the head of the immersion blender near the surface to allow the air emulsify with the oil.

Basil Pesto Chef: Wyatt Brege Yield: 1 Quart Ingredients 2 Bunch Basil 8-10 clove Peeled Garlic 3 Cup Extra Virgin Olive Oil 1/4 Cup Seasonal Tree Nuts (shelled whole) 1/4 Cup Grated Parmesan tt Salt and Black Pepper Directions In a medium sized mixing bowl, combine the ingredients (sans parmesan) with the immersion blender. Fold in the parmesan. Store in 1 Quart deli container. Notes It is important to use actual extra virgin olive oil and not pomace or salad oil. The bite of the olive is a key flavor component of pesto.

Cajun Seasoning Chefs: Viktor Sanchez, Wyatt Brege Yield: 2 Quart Ingredients 2 cups Cayenne Pepper 1 cup Paprika 1 cup White Pepper 1 cup Fine Black Pepper 1 cup Kosher Salt 1/4 cup Curry Powder 1/2 cup Granulated Garlic 1/2 cup Granulated Onion 2 Tbsp Oregano Directions In a medium sized mixing bowl, add all ingredients and thoroughly mix.

Champagne Vinaigrette Chef: Wyatt Brege Yield: 1 1/2 Quart Ingredients 2 Cup Honey 1 1/2 Cup White Wine Vinegar 3/4 Cup Champagne 2 Tbsp Dijon Mustard 1 tsp Black Pepper 2 tsp Kosher Salt 2 Cup Salad Oil 2 oz Red Onion 2 oz Chopped Garlic Directions In a 4-Quart container, add all ingredients besides the canola oil. Blitz with the immersion blender, then slowly trickle in the oil to emulsify. ...

Chardonnay Vinaigrette Chef: Wyatt Brege Yield: 6 Cups Ingredients 2 Cup Salad Oil 2 Cup Honey 1 Cup Chardonnay Wine 1 Cup White Wine Vinegar 1 Tbsp Dijon Mustard 1 tsp Kosher Salt 1 tsp Fine Black Pepper 1 Tbsp Garlic, chopped 1 Tbsp Shallots, bruinoisse Directions In a 4-Quart container, add all ingredients besides the canola oil. Blitz with the immersion blender, then slowly trickle in the oil to emulsify. ...

Chimichurri Chef: Wyatt Brege Yield: 2 1/2 Cups Ingredients 2 Cup Extra Virgin Olive Oil 1 Cup Parsley, chopped 1/3 Cup Red Wine Vinegar 1/4 Cup Garlic, chopped 1 bunch Margoram 2 Tbsp Crushed Red Pepper tt Salt and Fine Black Pepper Directions Chop the herbs, then mix with remaining ingredients in a mixing bowl.